Spiced Zucchini Bread

Makes two 9-inch loaves

This bread is so yummy! Check it with a toothpick after 50 minutes and then keep checking it until the toothpick comes out clean. If you would like to add nuts in bread,  simply add 1 cup of toasted pecans or walnuts when you add the zucchini. This is another recipe that you may wish to double for a crowd.


2 cups all-purpose flour

3 teaspoons ground cinnamon

1 teaspoon kosher salt

1 teaspoon baking soda

1 teaspoon ground allspice

1 1⁄2 teaspoons baking powder

1 1⁄2 cups granulated sugar

1 cup packed light brown sugar

1 1⁄2 cups vegetable oil

3 large eggs

1 tablespoon vanilla extract

2 teaspoons lemon zest

2 1⁄2 cups coarsely grated zucchini (about 2 medium)

Frosting: Optional

4 ounces cream cheese, softened

2 tablespoons butter, softened

1/4 teaspoon vanilla extract

2 cups confectioners’ sugar, plus more if needed

1. Preheat the oven to 325°F. Grease and flour two 9 × 5-inch metal loaf pans.

2. Combine the flour, cinnamon, salt, baking soda, allspice, and baking powder in a medium bowl to blend. Whisk the granulated sugar, brown sugar, oil, eggs, vanilla, and lemon zest in a large bowl to blend. Stir the flour mixture into the sugar mixture. Stir in the zucchini and walnuts, if desired. Pour the batter into the prepared pans.

3. Bake for 1 hour and 15 minutes, or until a wooden toothpick inserted into the center of the breads comes out clean. Remove from the oven and let stand for 10 minutes. Then turn the loaves out onto a wire rack and let them cool completely.

Frosting: Optional

In a large bowl, beat together the butter and cream cheese with an electric mixer until smooth and creamy. Beat in the vanilla extract. With the mixer on low speed, add the powdered sugar a cup at a time and beat until creamy, fluffy and thick enough to spread.

Once bread is cooked completly, slather the frosting evenly over the bread. Slice, eat and enjoy.

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